Journal

Diagnosing coffee flavor at home
Why your coffee tastes sour or bitter (and how to fix it)
Sour means you pulled too little, bitter means too much. A simple framework to diagnose and fix your cup. Read more...
Specialty coffee processing
Washed, natural, or honey: coffee processing explained
Why the same bean can taste clean and bright or wild and fruity. The three main processing methods, in plain language. Read more...
Specialty coffee brewed at home
Coffee to water ratio, made simple
The one number that fixes most home coffee. How to use a ratio, where the sweet spot is, and how to dial it to taste. Read more...
Specialty coffee for a better pour over at home
How to brew a better pour over at home
Four small changes that make a bigger difference than a new gadget: fresh beans, the right grind, your ratio, and a slow pour. Read more...
Finca Deborah Elipse Geisha specialty coffee
Gesha coffee, explained: why it costs more
Gesha is the most hyped coffee in the world. Here is what it is, why it is so expensive, and whether it is worth it. Read more...
Kenya Mara Estate anaerobic natural specialty coffee
What is anaerobic natural coffee?
Anaerobic, natural, double anaerobic. The words on specialty coffee bags, explained in plain language, and how to taste the difference. Read more...